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Joyce's Shrimp Salad and Thyme Rice

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“My Mom gave me this recipe when I went to college in 1976 and I still make it today! Also, the rice is wonderful with many dishes like baked fish or lemon baked chicken. I am submitting the recipe as written but there are so many ways to tweak to your taste-I've done it all-including using fresh shrimp, chicken, and veggies. Also, think about adding more veggies to either the salad or the rice ie green peas, kernel corn, grated carrot, chopped squash---really anything you like! Prep time includes chill time for salad which I recommend to be at least 1 hour. This can also be easily expanded to feed a crowd. I still love it after all these years! Enjoy!!!”
READY IN:
2hrs
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. For Salad, mix first 10 ingredients and chill to let the flavors mix together.
  2. For Rice, melt butter in large skillet and add rice, onion, salt, and pepper. Stir frequently until rice is brown, about 15 minutes.
  3. Add wine and cook 4 minutes until wine is reduced.
  4. Add hot stock and all other ingredients.
  5. Cover and reduce heat. Simmer until rice is tender and liquid has been absorbed, about 30 minutes. (You can also use Minute Rice and reduce cooking time by half.).
  6. Serve Shrimp Salad over Thyme Rice or over a bed of salad greens with sliced tomato-hope you like it!

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